Spicy Chili Oil Noodles with Zucchini & Carrots

eatingwell.com

Sandy

½ cup Szechaun red chili flakes (see Tip)

¼ cup sliced scallions, white and green parts separated

3 tablespoons white sesame seeds

1 tablespoon ginger, minced

1 teaspoon kosher salt

½ cup peanut oil

6 clove garlic, thinly sliced, plus 2 cloves minced, divided

2 small shallots, thinly sliced

2 bay leaves

2 whole star anise

1 tablespoon Szechaun peppercorns

1 cinnamon stick

2 tablespoons Shaoxing rice wine

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 (8-ounce) package wide rice noodles, cooked and cooled

2 large carrots, peeled and spiralized ( 5 ounces)

2 small zucchini, spiralized (8 ounces)

2 medium Persian cucumbers, julienned

½ cup chopped unsalted roasted peanuts

½ cup chopped fresh cilantro for garnish (optional)

Directions at eatingwell.com

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